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Wednesday, December 26, 2012,8:55 PM by
D.Sumithra

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COFFEE CREAM DONUTS

Serves :
8

Preparation Time :
45 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Prepare the dough: Combine the yeast, water, egg, sugar, and flour in the large bowl of an electric mixer. Knead with the kneading hook on low for 3 minutes.
  • Add the salt and butter and knead for 5 minutes on medium.
  • Transfer the dough to a floured bowl and refrigerate for 1 hour.
  • Prepare the filling: Beat the egg whites with an electric mixer on high until they begin to thicken. Gradually add the sugar and continue to beat until they form stiff peaks. Transfer to a large bowl.
  • Whip the cream with an electric mixer until it forms stiff peaks.
  • Fold the cream into the egg white mixture with a rubber spatula. Fold in the coffee liqueur and coffee, and gently mix until blended.
  • Remove the dough from the refrigerator and divide into 8 equal portions.
  • Roll each portion into a ball a lightly floured work surface, aside for 10 minutes.
  • Shape each ball into a 4-inch- long ellipsoid donut.
  • Set the donuts on a floured kitchen towel to rise for 1 hour, until they have doubled in size.
  • Heat the oil to approximate 350°F in a medium pan. Fry donuts until it is golden brown and transfer to a paper towel to drain. Let cool for 15 minutes.
  • Cut the donuts in half lengthwise with a serrated knife. Transfer the cream to the pastry bag and pipe into each donut.
  • Arrange the donuts on a serving platter and dust with confectioner's sugar.
  • Serve immediately.

INGREDIENTS

Dough

  • 1 tablespoon fresh yeast
  • 50 ml water
  • 1 egg
  • 3 tablespoons sugar
  • 2 cups flour
  • 1 teaspoon salt
  • 100 grams butter, softened
  • 500 ml Cooking oil for frying
  • 2 tablespoons confectioner's sugar for dusting

Filling

  • 2 egg whites
  • 100 grams sugar
  • 100 grams sweet cream
  • 1 tablespoon coffee-flavored liqueur
  • 1 tablespoon instant coffee dissolved in 1 tablespoon boiling water

6 comments for “Coffee Cream Donuts”

  • Posted Sunday, February 12, 2023 at 7:32:11 PM

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